Sarah Cooper, chef and owner of The Carolina Chef in South Carolina. Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients that ...
Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients that almost always includes okra. “Étouffée is thicker and more ...
But in New Orleans, it’s gumbo season, shrimp stew season and etouffee season ... “Queen of Creole Cuisine” Leah Chase’s famed recipes are always ready. There is also the option of ...